Warm, rich root vegetables are high in nutrition, low in cost, and stand up to a variety of cooking techniques. Once considered “poor man’s food,” root vegetables are the new “must have” ingredient for soups, salads, and entrees in upscale eating establishments from coast to coast. Savor their goodness at home with this sure to please recipe! Nutrient Spotlight:
Excellent source of vitamin c and beta-carotene
Good source of fiber, antioxidants, and cancer-fighting phytonutrients
Serves: 4
Ingredients:*
1 rutabaga, peeled and cut into bite-sized pieces
2 parsnips, peeled and cut into bite-sized pieces
3 carrots, peeled and cut into 1-inch thick pieces
2 onions and/or leeks sliced into 1-inch thick rounds
2 tbsp fresh rosemary, chopped
¼ cup olive oil
3 minced garlic cloves
*Use all organic ingredients for optimal nutrition.
Preparation:
Coat cut up vegetables with oil by tossing in a bowl. Add garlic and rosemary, lightly salt and pepper, and toss again. Pour vegetables onto broiling pan, baking sheet, or into a large piece of foil. Roast under broiler, on grill or in 500° oven for 20 to 30 minutes, stirring occasionally. Vegetables are done when they are tender and brown in spots.
Nutritional Information:
140 calories, 20 g carb, 7 g fat, 3.5 g monounsaturated fat, 1 g polyunsaturated fat, 1 g saturated fat, 2 g protein, 150 mg sodium, 3 g fiber, 80 mg calcium, 2 mg iron
Recipe adapted from epicurious.com/recipes by Laura B. LaValle